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Beef and Veal
Beef, being the third most popular meat that is consumed worldwide, is the meat from cattle of classes ranging from cull dairy cows to beef steers/heifers. Veal, on the other hand, is meat from primarily dairy bull calves that have no use in the dairy operation, and is considered a delicacy by many.
1,637 Questions
What is the specific gravity of beef tallow?
The specific gravity of beef tallow is around 0.90-0.95. This means that it is slightly less dense than water, which has a specific gravity of 1.00.
E. coli can contaminate beef during processing or handling, leading to foodborne illnesses if the meat is not cooked to a safe temperature. Ingesting E. coli through contaminated beef can cause symptoms such as diarrhea, abdominal cramps, and vomiting. It is important to cook beef thoroughly and practice proper food safety measures to reduce the risk of E. coli contamination.
No, beef does not grow on a plant. Beef comes from the meat of cattle animals like cows, which are raised on farms for human consumption. The cattle are fed a diet of grass, hay, grains, and other feed to help them grow to the appropriate size before being processed into beef.
Yes, beef contains catalase enzyme. Catalase is an enzyme that helps in breaking down hydrogen peroxide into water and oxygen, a process that helps protect cells from damage caused by oxidative stress. Beef and other animal products contain catalase as it is an important enzyme in various biological processes.
Which of the following is a homogeneous mixture a salt water b beef stew c sand and water d soil?
Salt water. Homogeneous means that you can't see the particles
Dogs do not necessarily need beef to eat. Beef can be a good source of protein, vitamins, and minerals for dogs, but there are other protein sources that can also meet their nutritional needs such as chicken, fish, and lamb. It ultimately depends on the individual dog's dietary requirements and preferences.
How many fat grams are in a sirloin steak?
A typical 3-ounce serving of sirloin steak contains about 7-8 grams of fat. However, the exact amount can vary based on factors such as marbling and portion size. It's recommended to choose leaner cuts of sirloin and trim any visible fat before cooking.
Beef extract is used as a flavoring agent in various dishes to enhance the savory taste. It is also commonly used as a base for soups, stews, gravies, and sauces to impart a rich meaty flavor. Additionally, beef extract can be used to add depth and complexity to marinades and meat rubs.
People are not typically referred to as meat or beef. While we are corporeal beings composed of biological matter, the terms "meat" and "beef" are more commonly associated with animal flesh, particularly that of cows.
What can you substitute for condensed beef broth?
You can substitute beef bouillon cubes or granules dissolved in water for condensed beef broth. You can also use a combination of beef stock or broth with a concentrated beef flavor paste for a similar result.
What is a critical control point when preparing a beef curry?
Which of the following is a critical control point when preparing a beef curry?
Can you cook a steak that's been in the freezer four three months?
If the steaks have been wrapped tightly and there is no freezer burn, they should be safe to eat. Frozen food will essentially be safe indefinitely, however it will lose quality the longer it is frozen.
How can one learn to make Beef Stroganoff?
A person can learn to make beef Stroganoff by finding a recipe of this. There are recipes online especially at All Recipes the website. A common cook book will also have this.
Can you eat stewed beef after a week in fridge?
You betcha. In the Canadian North lumberjack stew is left on the woodstove top for a few months. You take out a little bit to eat, and then you put something back in to replace what you took out. 3 month old stew takes fantastic!
If you mean beef consomme, it is a clear soup made with beef broth.
How long does beef stay fresh when marinating?
In a covered container in a cold fridge, covered in marinade, depending on the marinade anywhere from 3 days to over a week, as long as it is stirred.
It seems to be an oxymoron to call marinated beef 'fresh'. Depending upon the marinade, it could be adding acid, salt and/or sugar which could have some preservative properties that might allow for a longer shelf life compared to non-marinated beef.
Use a recipe from a trusted source and don't push the time table to it's limits.
How many times can you freeze a piece of beef?
Just once. Bacteria build up during defrosting and remain in the meat when frozen again when you defrost the beef again the bacteria start off with a much greater number then multiply rapidly and so can be hazardous. You can defrost beef then cook it and then freeze again but again just once.
If the beef was handled properly - was fresh when first frozen and was thawed under refrigeration - you could re-freeze it if it has not started to spoil. The meat will degrade in quality with each freeze-thaw cycle, making it drier. It is better to cook it, then freeze it. See Related Links.
Where was beef stroganoff invented?
Beef Stroganoff is a Russian dish, which in its original form dates from the 19th century (before 1861) as "Beef à laStroganov."
What animal does prime rib come from?
Prime rib is a cut of beef that is favoured for its incredibly tender and juicy qualites. The use of the word "prime" with reference to meat denotes the quaiklty of the meat in the original instance, i.e. the animal from which it came and not the cut as is often thought.
